AQF210 Marine næringsmiddelressurser, prosessering og teknologi
Viser emneinfo for studieåret 2020 - 2021.
Emneansvarlige: Odd Ivar Lekang
Ansvarlig fakultet: Fakultet for realfag og teknologi
Undervises på språk: EN
Undervises i periode:
Emnet starter i høstparallellen. Emnet har undervisning/vurdering i høstparallellen, .
Første gang: Studieår 2012-2013
Undervises hvor?: Campus Ås
Students will gain an overview of how processing and storage conditions influence the quality and shelf life of aquatic food. The students will be given an introduction to fish muscle as a raw material for different processing procedures. Muscle structure, muscle biochemistry, and biochemical processes after death (rigor) in relation to quality and processability will be reviewed. The composition and use of by-products will also be reviewed. An overview of different prosessing methods, both traditional and novel, will be given. Finally packaging of fish and fish products will be reviewed.
A student who has met the objectives of the course will be able to: give an overview of the muscle structure and biochemistry of fish as well as the most common storage and processing methods used on fish and fish products, and be able to discuss how different processing and storage parameters will influence the product quality and the shelf life.
The course will include lectures that could be followed online on web or as recorded files. In addition there will be exercises to solve. Making of a project report will aslo be a part of the learning activites.
Information will be given in the first lecture.
Bachelor degree in for instance engiennering, biology, chemistry, food, animal husbandry, fishery, aquaculture
Delivery of project report and final written exam. Project report accounts for 40% and exam 60 % of the mark.
Ekstern sensor deltar sammen med intern sensor ved utformingen av eksamensoppgavene og sensorveiledningen. Ekstern sensor kontrollerer intern sensors vurdering av et tilfeldig utvalg kandidater som en kalibrering med visse mellomrom i henhold til instituttets retningslinjer for sensur.
The cource is a part of the AQ-food cooperation with NTNU, DTU, UoI amd SLU. The cource is partly given from NTNU (Turid Rustad) and could be followed on web. Local responsible at NMBU and avialble for questions will be Odd-Ivar Lekang
Total work load 225 hours
Structurd lectures 24 hours, guided working with exercieses 20 hours,